香菇焖鸡

2024-05-04 06:03:32 302

香菇焖鸡
香菇和鸡肉应该是绝配,各自的鲜香相互渗入。这道香菇焖鸡,鸡肉里有香菇的特殊香味,香菇有着鸡肉的鲜味。而且用的是未生过鸡蛋的小母鸡,肉质鲜嫩。
香菇不但具有清香的独特风味,而且含有丰富的对人体有益的成分。香菇中还含有丰富的食物纤维,经常食用能降低血液中的胆固醇,防止动脉粥样硬化,对防治脑溢血、心脏病、肥胖症和糖尿病都有效。香菇还能抗感冒病毒,因香菇中含有一种干扰素的诱导剂,能诱导体内干扰素的产生,干扰病毒蛋白质的合成,使其不能繁殖,从而使人体产生免疫作用。
鸡肉中蛋白质的含量较高,氨基酸种类多,而且消化率高,很容易被人体吸收利用,有增强体力、强壮身体的作用。鸡肉有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。

Details of ingredients

  • 小母鸡1只
  • 干香菇100克
  • 生姜15克
  • 蒜瓣20克

Technique

  • 难度初级
  • 工艺
  • 口味原味
  • 时间二十分钟

Steps to make 香菇焖鸡

  • 1.香菇用水冲洗干净后,用凉浸泡至软备用。
  • 2.蒜瓣切片备用。(我用的是两种蒜)
  • 3.生姜切细丝备用。
  • 4.锅烧热油,放入剁好的鸡块大火快炒。
  • 5.鸡肉稍炒出香味,放入蒜片。
  • 6.放入姜丝。
  • 7.翻炒出香味后,放入生抽。
  • 8.加入蚝油。
  • 9.加入浸泡好的香菇。
  • 10.炒匀各种材料后,放适量的水和浸泡香菇的水大火烧开。
  • 11.转小火盖上锅盖焖10至12分钟将干留少许汁。
  • 12.关火装碟即可。
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